- ½ or 1 whole large spaghetti squash
- sea salt
- 3 Tablespoons avocado oil for frying (or coconut oil)
- herbs: sage or rosemary, black pepper* (or garnish with fresh diced green onion, cilantro)
optional: top with yogurt (dairy-free, vegan) or sour cream or coconut based yogurt
- I always make extra spaghetti squash for dinner a day or two in advance and then save ½ of already cooked spaghetti squash for this breakfast recipe. (See notes below for pre cooking spaghetti squash.)
- Spoon the squash strands out of the outer skin and into a bowl, discard skin.
- Mix squash with a little sea salt and optional diced herbs. (I like adding diced sage or rosemary into the patties before frying.)
- Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty.
- I get 10 patties from 1 large spaghetti squash.
- Heat a skillet up to medium heat, and add in a little avocado oil.
- When avocado oil is nice and hot, gently add in a couple patties to pan fry.
- Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through.
- I use my fave thin flexible spatula to gently flip them.
- After frying they are read to serve, or you can place them into a warm oven so they stay warm while you prepare the rest of your brunch.
Spaghetti Squash Cooking Instructions:
- Slice squash in half lengthwise. Spoon out seeds and discard/compost.
- Set each ½ of the squash cut side down on a baking sheet and bake for 40 to 50 minutes at 400*F, until squash is fully cooked.
- Baking time will vary on the size of your spaghetti squash. I usually serve ½ of the squash with dinner, and save the remaining ½ to enjoy as hash browns for breakfast in the next few days.
- Refrigerate leftover squash until ready to cook into hash browns.